Lemon Garlic Cashew Cream

The other day, I made a recipe that calls for this lemon garlic cashew cream. I was about to tag the recipe for it onto the other post, then I stopped myself. I knew that even though this little number is so quick and easy to make, it needs to stand on its own. Why?

Because I seriously use this sauce on EVERYTHING. It is unbelievably delicious, incredibly versatile, and SO easy to make. I have used it as a stand-alone dip for chips, veggies, and french fries, as a non-fermented sour cream with Mexican cuisine or on top of soups, as a pasta sauce, and in sooo many more recipes.

I wanted to share this cashew cream recipe today, because it truly takes my upcoming recipe to the next level.

This dip takes less than 5 minutes to put together. Just make sure to soak your cashews in hot water (you can pour boiling water on them to cut the soak time in half) for around 20 minutes, so they blend into a perfectly smooth, creamy sauce.

I use a combination of lemon juice and lemon zest to give this cashew cream an extra pop of tartness and vibrancy.

Cashews are one of nature’s miracle foods, and we go through mountains of them in our house. I am extremely thankful to my cousin Connie, our resident RHN, for hooking me up with her commercial supplier of cashews. Hellooo 50 pound bag!! Haha.

Let’s hear what Connie has to say about our prized cashew buddies:

Cashews are loaded with nutrients, including many essential minerals such as: iron, magnesium, zinc, copper, phosphorus, and manganese. They also promote healthy levels of good cholesterol because they contain monounsaturated fatty acids. Such acids have proved exceptionally beneficial in the prevention of heart disease and cancer.

This cashew cream is not only so quick, simple, and easy to make, it is beyond delicious, and I just KNOW you are going to end up putting it on everything!!

Ingredients

1cupcashewssoaked in hot water for at least 20 minutes (or boiling water for 10)

3tbspfresh lemon juice

2tbspfresh lemon zest

¼tspsea salt

½tspblack pepper

3-4clovesgarlic

5tbsp.warm wateradd more or less if you want it thinner or thicker

Instructions

Add all the ingredients to a small high-speed blender (I use a nutri-bullet, but a magic bullet or a ninja works great as well) and blend until smooth and creamy.

Leftovers keep for up to two weeks in a sealed glass or stainless-steel container in the fridge.

Recipe Notes

As always, nutritional information is a rough estimate. For a full explanation of nutritional analysis, please read our Disclaimer.

Nutrition Facts

Lemon Garlic Cashew Cream

Amount Per Serving (1 ounce)

Calories 74Calories from Fat 45

% Daily Value*

Total Fat 5g8%

Saturated Fat 1g5%

Sodium 60mg3%

Potassium 93mg3%

Total Carbohydrates 4g1%

Protein 2g4%

Vitamin C4.3%

Calcium0.8%

Iron4.8%

* Percent Daily Values are based on a 2000 calorie diet.

If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!